Friday, December 30, 2011

Granola Bars

This is the second time that I've made these granola bars. The first time they crumbled, but still tasted great. I ate the whole batch as cereal. This time they stayed together a little better, but I'll still probably eat with milk or sprinkled on top of yogurt.

I would like to think this is a super healthy snack because there is no added sugar! I'll be making some more healthy recipes as the new year progresses. I hope all of you have a wonderful new year!

4 cup rolled oats (not the instant)
3/4 cup peanut butter (melted)
3/4 cup honey
1 cup of mixed nuts, raisins, sunflower seeds or any other concoction.

Mix oats and honey.
Pour in melted peanut butter.
Stir in mix of nuts, raisins, etc.
Press into 9x11 baking dish.
Bake at 350 degrees for 25 minutes.
Let cool completely then cut and store in air tight container.

Monday, December 19, 2011

Roasted Garbanzo Beans

We're trying to be a little healthier and I really need a snack substitute. I think this recipe just might work.

One can garbanzo beans (also known as chickpeas)
Extra virgin olive oil
Seasoning salt (Cavenders, Tony’s, etc.)
Kosher Salt

Drain and pat dry the Garbanzo beans
Toss with olive oil
Roast at 450 degrees for 30-45 minutes
Sprinkle with seasoning to taste
Serve immediately

Nice, healthy snack!

Wednesday, December 14, 2011

Buttermilk Blackberry Breakfast Cake

I whipped up this recipe for our small group breakfast and it was divine! Blueberries were in the original recipe, but blackberries were on sale so I went went those instead. I will hopefully try it with blueberries in the near future.

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries *I used blackberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Friday, December 9, 2011

Cookie Exchange!


Join us as we share our favorite cookie recipes!  Link up today and have fun visiting other blogs!